These cute yummy treats make the perfect food gifts. When I was a kid I used to eat these all the time! Buttery shortbread style cookies boosted with a ton of toasted sesame seeds and topped with cashews. They also last a long time and can be packaged and sent to your loved ones far away 🙂

PREPARATION:
Preheat oven to heat oven to 350°F/180°C.
In a large bowl, add the flour, sugar, salt, and mix together with a wooden spoon, until fully incorporated.
Add the softened butter and continue to mix until the mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix until dough just begins to form large clumps, about 30 seconds.
Transfer the dough to the table and knead dough by hand until it becomes a cohesive ball. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Roll out the dough to ¼-inch thickness. Cut into the desired shape using a cookie cutter or a fidget spinner for the spinning part, and a water bottle cap to cut to make 2 center circles for each cookie.
Take the extra dough and roll out again to ½-inch thickness. With a straw, poke out small pegs that will act as dowels for the fidget spinner cookies.
With the same straw poke holes in the fidget spinner cookie centers and move it around in a circle widening the hole to be larger than the diameter of the pegs that were just punched out.
Place all the shapes on parchment-lined baking sheet and bake until light golden brown, about 15 minutes, rotating baking sheet halfway through.
Cool the cookies completely. Then decorate as you like with your favorite frosting or decorations.
Use frosting, caramel, or royal icing as glue to attach a peg to the backside of one of the small circles, place the fidget spinner cookie base over the peg and attach the second circle cookie with more frosting. Let all the frosting dry before attempting to spin.
Enjoy!

PREPARATION
Combine cake mix, cinnamon, oil, and eggs in a mixing bowl.
Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of cinnamon sugar.
Cover dough ball in cinnamon sugar and transfer to a parchment paper-lined baking sheet.
Bake at 350°F/180°C for 10-12 minutes.
Enjoy!

Lemon Crinkle Cookies

INGREDIENTS
1 package lemon cake mix
⅓ cup oil
2 eggs
Powdered sugar

PREPARATION
Combine cake mix, oil, and eggs in a mixing bowl.
Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of powdered sugar.
Cover dough ball in powdered sugar and transfer to a parchment paper-lined baking sheet.
Bake at 350°F/180°C for 10-12 minutes.
Enjoy!

PREPARATION
Combine cake mix, strawberries, oil, and eggs in a mixing bowl.
Add in cream cheese and lightly mix allowing the cream cheese to still be visible and not all the way mixed in.
Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
Bake at 350°F/180°C for 10-12 minutes.
Enjoy!

PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely, and enjoy!